One of the great things about sipping cocktails at expensive lounges is that if you pay close enough attention (or read the menu and take note, whichever pertains), you can re-create the libation for a lot less - and many times over - at home. This take on the traditional Manhattan had us swooning during a visit to Chicago's The Violet Hour last fall... We'd never heard of Falernum (a sweet syrup with Caribbean origins), but that proved the true twist on this sweetened-up whiskey drink. I'm more inclined to eyeball ingredients than to measure (applying the freestyle method to drink making), but my husband and I did come up with a fairly standard measuring system for this one. What we don't have is a name for it. Thoughts?
2 ounces Power's Irish whiskey
1/2 ounces Falernum (or a bit more to sweeten to taste); we use John D. Taylor's Velvet Falernum, which contains white rum (you can also find non-alcoholic types)